Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties

作者：Xun Fu, Qingqing Fu, Zhirong Wang, Qingyu Nie, Xiaoqing Yin, Wenling Zhang · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.102726 · 被引用次数：1 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Horticultural and Viticultural Research

This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: Citrus reticulata cv. ‘Dahongpao’ (CRDW), C. reticulata ‘Chun Jian’ (CRCW), C. sinensis L. Osbeck ‘Jincheng’ (CSOJW), C. sinensis L. Osbeck ‘Tarocco’ (CSOTW), and C. sinensis L. Osbeck ‘Navel Orange’ (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations of 4-hydroxybenzoic, ferulic acids, naringenin, hesperetin, luteolin, and quercitrin, along with a rich array of volatile compounds. Synephrine, N -methyltyramine, and gentisic acid were predominantly abundant in CSONW. However, with a few significant exceptions, CRDW and CSOJW did not exhibit noteworthy bioactive compounds, volatile components, or antioxidant activities. Consequently, selecting appropriate citrus wines can be customized to meet specific requirements.